Paula Deens Chicken Squash Cornbread Casserole Recipes

Steps:

• Preheat the oven to 350°F. Lightly grease the inside of a 9x13-inch baking dish. In a large skillet, melt the butter over medium heat and cook the onion and garlic until the onion is translucent, about 5 minutes, stirring occasionally. Add the flour and whisk together for about 1 minute, this will allow the flour to cook just a little before adding the other ingredients. Add the sour cream and milk, and continue whisking until the mixture has thickened. Remove from heat and add all but ½ cup of the cheese. Add the red pepper flakes, salt, and black pepper, cooked chicken, and cooked pasta. Stir together, then layer evenly in the bottom of the prepared baking dish. Sprinkle the remaining cheese evenly over the top of the casserole and bake for 30 minutes or until the cheese on top is melted and the sauce is bubbly. Remove the casserole and let it sit for about 15 minutes prior to serving.

Steps:

• Preheat oven to 350 degrees.
• In large skillet, combine squash, onion, garlic, vinegar and Worcestershire and saute until tender and lightly caramelized.
• Drain excess liquid off into a large pan and reduce it over low heat.
• Add butter to the reduction, stirring to combine and mix the flavors until the butter is melted.
• Remove from heat to cool, then whisk in cream, beaten eggs, salt and sugar.
• Add in the cornbread, cheese, and drained squash mixture and combine until well mixed.
• Spread into a 9 x 13 casserole dish.
• Toss crackers with melted butter until well coated and spread across top of casserole.
• Place in oven and bake 40 minutes or until done.

Steps:

• Preheat oven to 350 degrees F.
• Combine all ingredients and mix well.
• Pour batter into a greased shallow baking dish.
• Bake for approximately 20 to 25 minutes. Remove from oven and let cool.

Steps:

• In a large Dutch oven, combine squash, carrot, mushrooms, onion and bell pepper. Add water to cover; bring to a boil over high heat. Reduce heat and simmer 10-12 minutes or until tender. Drain well.
• Preheat oven to 350 degrees and lightly grease a 3-quart casserole.
• In a large bowl, combine squash mixture, chicken, cornbread, 2 cups cheese, chicken broth, cream of chicken soup, sour cream, biscuits, eggs, poultry seasoning, thyme and salt. Spoon mixture into prepared casserole.
• Bake 45 minutes to 1 hours or until center is set.
• Sprinkle evenly with remaining cheese and bake 10 minutes or until cheese is melted.